Potato History
Potatoes have a long history on Prince Edward Island and today potatoes are a mainstay commodity of the Island's agricultural sector. It is believed that eighteenth century Irish settlers first introduced the potato to PEI. The potato, however, goes back much further than the early settlements on PEI. The potato plant is native to the Peruvian Andes. It was first cultivated in Peru and was one of the staples of the Inca diet. It was introduced into Europe by 16th-century Spanish explorers. The English were familiar with the potato by 1586. It was generally considered a botanical curiosity by the English at that time although others valued it for its supposedly sexual healing properties. Only in the mid-18th century was it first planted as a food crop in Great Britain. Today potatoes are grown all over the World and in fact are one of the fastest expanding food items in Asian countries.

Potato Soup Recipe

A thick and creamy potato soup with a slight anise flavor. Great to warm up with on those cold winter days! Yields 5 cups.

• 1 medium organic onion, chopped
• 1 tablespoon vegetable oil or butter
• Two organic potatoes, peeled and chopped, (about 2 cups)
• Two organic parsnips peeled and chopped
• 1 large organic celery chopped (about 2 cups)
• One teaspoon of salt
• One teaspoon of dill
• One teaspoon of ground fennel seeds
• 2 cups of vegetable stock or water
• 2 cups of buttermilk or milk
• Freshly ground black pepper to taste
• Sprigs of fresh dill, (optional)
• Lightly toasted fennel seeds (optional)

In a large saucepan, saute the onion in oil or butter for about five minutes, until translucent but not brown. Add the chopped celery, salt, dill and fennel seed. Continue cooking for another ten minutes or so, stirring occasionally. Add the chopped potatoes and parsnips and cook in a covered sauce pan on low heat for about 20 to 30 minutes, until the vegetables are soft and tender. After the vegetables are cooked, drain liquid and reserve two cups of liquid. Puree vegetables in a blender or food processor and add reserve liquid. Return the vegetable mixture to the saucepan and add buttermilk or milk and pepper to taste. Heat up soup but do NOT boil. Pour into serving bowls and, if you wish, top with sprigs of fresh dill and lightly toasted fennel seeds. Serve with fresh crusty bread or rolls ...bon appetit!